Baker&#39;s oven.



H. CROUTHAMEL. BAKER'S OVEN. APPLICATION FILED MAY27,1914.

1 1 .39 34:o Patented May 11, 1915.

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H. CROUTHAMEL.

BAKERS OVEN.

APPLICATION FILED MAY 27. 1914.

Patented May 11, 1915.

2 SHEETS-SHEET 2.

THI'; NORRIS PETE RS co.. F'HOTOLITHO., WASHINGTON. D. C.

HOWARD GROUTHAMEL, OF CHICAGO, ILLINOIS.

BAKER S OVEN.

Specification of Letters Patent.

Patented May 11, 1915.

Application filed May 27, 1914. Serial No. 841,205.

To all whom it may concern Be it known that I, HOWARD CROUTH- AMEL, a citizen of the United States, residing at Chicago, in the county of Cook and State of Illinois, have invented certain new and useful Improvements in Bakers Ovens, of which the following is a specification.

This invention relates to improvements in water heating and steam generating apparatus for use in connection with bakers ovens.

One of the objects of my invention is to provide such an apparatus which will utilize the greatest possible amount of the heat generated in the oven, which would otherwise be lost by radiation.

Another object of my invention is to simplify and improve on the system illustrated and described in Patent No. 1,086,034 issued February 3rd, 1914 to Victor Dunahugh and myself for a steam generator for bakers ovens and increase the adaptability of such a system as well as its eniciency.

Other and further objects of my invention will become readily apparent to persons skilled in the art from a consideration of the following description when taken in conjunction with the drawings, wherein:

Figure 1 is a front elevation of a bakers oven, with parts broken away. Fig. 2 is a plan view of a bakers oven with the upper layer of insulating material removed to show my improved apparatus. Fig. 3 is a rear elevation of my improved apparatus detached from the oven. Fig. 4 is a side elevation, and Fig. 5 is a vertical, sectional view on the line 5-5 of Fig. 2.

Referring to the drawings the numeral 10 indicates the walls or casing of an ordinary bakers oven provided at its front end with the furnace door 11 and oven door 12. In Fig. 1, the vertical partition 13 indicated in dotted lines divides the furnace chamber from the oven compartment 14, the bottom of which is formed by a horizontal partition 15. A relatively thin wall 16 of cast iron, a single course of brick, or the like, is built upwardly from the top horizontal wall of the oven 10 suliiciently high to receive the heating coils, steam drums, etc., of my improved apparatus.

In most of the modern bakers ovens sand is used as an insulator of heat and a relatively thick wall of sand usually surrounds the walls of the baking oven. In such ovens, my invention is especially adapted for use,

the coils and cylinder being embedded in and surrounded by the sand contained within the upwardly extending walls 16.

My apparatus provides in general three distinct sets of coils and drums. The first set of coils 17 comprises a series of short parallel pipe lengths 18, connected at their ends by the headers 19 and positioned over the rear or back of the oven. A cold water feed pipe 20 extends outwardly from one end of the coils l7 and is provided with a check valve 21 and globe valve 22. This pipe is connected to any suitable source of supply for feeding cold water tothe apparatus. If the pressure within the system is comparatively low the municipal water sys tem will provide sufficient pressure but if the system is used under a higher pressure a feed pump or the like may be necessary. A second set of heating coils 23 is positioned over the central part of the oven and is connected at one end by means of the pipe 24, globe valve 25 and pipe 26 to the end of the coils 17 opposite to that into which the cold water is fed by the pipe 20. Over the front and hottest portion of the oven, 1 mount four transverse, parallel steam drums 27. A pipe 28 extends from the end of the coil 23 opposite to that connected with the pipe 24, forwardly to a point midway between the four steam drums and is there connected through the medium of a T 29 to a header 30 provided with connections entering the bottoms of the four drums. A pipe 31 extends across the upper surface of the coil 23 and is provided with a series of branch pipes 32 extending into the sides of the headers 33 on the coils 23. This pipe 31 extends forwardly and is provided with a series of connections 34 extending into the steam drums 27 at their tops at the ends opposite to those making connection with the pipe 28. Directly below the connections 34 a header 35 is connected to the bottom of the steam drums 27 and is provided with an outwardly extending pipe connection 35' and valve 36 for flushing and cleaning out the steam drums. At a point approximately midway the longitudinal length of the steam drums 27 each drum is provided with an upwardly extending pipe connection 37 connected to a header 38, the ends of which are connected by the pipes 39 to an expansion chamber 40. From the expansion chamber 40 extends a nipple 41 carrying a four way connection from the other openings of which extend the steam supply pipe 45.

pipe 42 adapted to be connected to a steam gage, the pipe 43 connected to a safety valve 14 and the pipe 15 through which steam is supplied, for various uses.

In baking bread, it is customary to admit steam into the oven at or about the time that the dough is put into the oven for the purpose of baking, so as to permit the dough to rise before the crust is formed by the operation of dry heat of the oven. After a given length of time the steam is withdrawn or shut off and the bread is subsequently baked and browned by the dry heat of the oven. I have, therefore, provided within the baking compartment 14 a steam spraying pipe 46 connected by means of the pipe 47 controlled by the valve 48 to the A steam supply pipe A9 extends from the pipe 45, and iscontrolled 'by the valve 50 for making connection with any apparatus to which it is desired to conduct steam from this generator.

' A. water gage 51 is provided at one side of the oven and is connected through the upper pipe 52 to a header 53 extending across the tops of and connected to the steam drums 27 and through a lower pipe 54: extending from the bottom of the water glass is connected with the header 30 extending into the bottoms of the drums. This gage indicates the level of the water within the drums.

17 with the coils 23.

' The operation of the system is as follows: Cold water entering through the feed pipe 20 passes through the coils 17 becoming gradually heated until it passes into the coils 23. The temperature surrounding the coils 23 is considerably greaterthan that surrounding the coils 17 and when the oven is being worked at a comparatively high 7 temperature some steam may be generated the pipe 28 into the bottoms of the steam.

drums 27. The steam within the drums 27 is collected in the expansion chamber A0,"

Copies of this patent may be obtained for five cents each, by addressing the Commissioner of Ifatentg,

from which it is drawn for any purpose desired. At suitable intervals the drums should be cleaned out by flushing them through the waste pipe 35.

While I have herein described a single embodiment of my invention for the purpose of clear disclosure it is evident that changes may be made therein within the spirit and scope of the appended claims.

Having described my invention, what I claim is 1. A water heating and steam generating system for bakers ovens, having a grate located at the front end thereof comprising a plurality of steam drums positioned over the front end of the oven, an expansion chamber connected at its ends to a manifold with connections extending into the steam drums, a set of coils positioned over the center portion of the oven, a second set ofcoils over the rear portion of the oven, connections between one'end of the first mentioned coil and each of the steam drums,a

connection between the other end of said coil and one end of the other coil, a supply pipe leading into the opposite end of the last mentioned coil and a steam connection between the top of the centrally located coil and the tops of each of the steam drums.

2. A water heating and steam generating system for bakers ovens, having a grate located at the front end thereof, comprising a plurality of steam drums positioned over the front end of the oven, an expansion chamber connected with each of said drums, a set of coils positioned over the center portion of the oven, a second set of coils over the rear portion of the oven, connections between one end of the first mentioned coil and each of the steam drums, a

witnesses. or

HOWARD CROUTI-IAMEL. In the presence of-- Y MARY-F. ALLEN, v STANLE W. COOK.

7 Washington, D. G. 

